Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons 22ml Olive oil - - preferably extra-v

  2. 1/2 cup 31g / 1.1oz Chopped onion

  3. 2 cups 292g / 10oz Garlic cloves - chopped (large)

  4. 10 oz 284g Mushrooms - coarsely chopped

  5. 2 teaspoons 10ml Fresh thyme leaves - or...

  6. 3/4 teaspoon 3.8ml - dried thyme

  7. 1 teaspoon 5ml Grated lemon peel

  8. 3 tablespoons 45ml Grated pecorino Romano

  9. 1 tablespoon 15ml Fresh lemon juice

  10. 2 tablespoons 30ml Minced fresh parsley Toasted Italian bread rounds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat 1 tablespoon oil in large nonstick skillet over medium-low heat. Add onion and garlic and saute until tender, about 5 minutes. Add mushrooms, thyme and lemon peel to skillet and stir. Cover and cook until mushrooms are tender, about 5 minutes. Uncover, increase heat to high and cook until mushrooms begin to brown, about 6 minutes. Cool slightly. Transfer mushroom mixture to processor. Add cheese, lemon juice, remaining 1/2 tablespoon oil and finely chop, using on/off turns. Mix in parsley; season with salt and pepper. Transfer to small bowl. (Can be made 3 hours ahead. Let stand at room temperature.) Serve with toasted bread rounds. Makes about 1-1/2 cups.


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